Granted, Jeff’s purpose was to highlight how certain foods are not always good for us–like unnaturally salty and sweet potato chips, for example–but his point was well taken. Add a little salt to anything sweet and you’re bound to lick the plate, your fingers, and declare–“that was pretty amazing.” What can you do? Your body just can’t help it.
Perhaps this is why Cantaloupe with Prosciutto tastes so flippin’ good. Ripe orange melon with high-quality aged pork cut as thinly as possible makes for a kind of decadent antipasti at the beginning of any meal.
Prosciutto–a high-quality, highly salty pork product is aged to perfection under smoky conditions. Although a bit pricey–6 ounces cost about $6, the flavor is so intense you won’t need much, and owes its intensity to the long aging process for the pork to develop its flavor (some prosciuttos take up to 2 years to age!).
Since there are as many ways to prepare Prosciutto and Cantaloupe as there are people who will eat it–add some mozzarella, dates, or parsley–I suggest a simple pairing of the two here for an introduction into the world of salty and sweet foods that are, in fact, actually good for you. Whether or not you can resist this combination is another matter.
Cantaloupe and Prosciutto
This recipe uses 1 ripe cantaloupe with 4 ozs. Prosciutto. However, you can easily up or lower the amount of Prosciutto for Cantaloupe based on personal preference. Want to explore this experience even farther? Add a cube of good quality mozzarella inside the cantaloupe prosciutto wrap for an even more complex flavor that’s equally as delicious.
*1 cantaloupe, halved and seeded
*4 ozs. Prosciutto
1.) Halve melon, seed, and cut halves into 1-inch thick slices. Using a sharp paring knife, remove melon from the rind and plate.
Written by: Helana Brigman